Ingredients
- 300 g of quorn meat free sausages, defrosted if using frozen
- 2 tbsp of olive oil
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 400 g of fresh tomatoes, skinned and chopped
- 200 g of thin green beans
- 200 g of peas
- 250 g of long grain rice
- 1.5 tsp of smoked paprika
- 0.5 tsp of saffron
- 1 tsp of turmeric
- 1 tsp of mild chilli powder
- 1 lemon, zested and 1 tbsp juice reserved
- 700 ml of vegetable stock
- 3 tbsp of chopped parsley
Method
Step 1
Warm a pan and heat 1 tbsp oil. Cut each sausage into bite sized chunks and fry until golden (3-4 minutes), set aside.Step 2
Gently fry the onions and garlic in the remaining oil until soft and golden. Add the pepper and fry for a further 4-5 minutes. Stir in the tomatoes, beans and peas and cook for 6 minutes.Step 3
Add the rice, paprika, saffron, turmeric, chilli, lemon zest and juice, stir well.Step 4
Stir in the stock and simmer for a further 5-10 mins or until the rice is tender, adding more liquid if required.Step 5
Season to taste, sprinkle over the parsley.